D.I.Y. Project,

Oh, hello. I didn't see you there.

Emma here (aka "the little sister") (aka "elsie jr jr") and I just stopped by to share a fun and delicious summer time tutorial with you all. Let's give it up for my new best friend: dark chocolate ice cream. Yum! And the kicker-we won't be using an ice cream maker. Nope. I'm going to show you how to make ice cream in two cleaned repurposed coffee cans. 

First we must make, what I like to call, ice cream batter. There are all sorts of recipes out there for different flavors of ice cream and sorbets. Also once you get the hand of it you can make up your own! This recipe is for a very rich and dark Chocolate Ice Cream I adapted from The Perfect Scoop by David Lebovitz. 


Ingredients: 2 cups heavy cream, 3 tablespoons cocoa powder, 5 ounces of bittersweet or semi-sweet chocolate (I used semi-sweet chips), 1 cup 2% milk, 3/4 cup sugar, pinch of salt, 5 egg yolks and 1/2 teaspoon vanilla.

A word about ingredients: as you can see I am no stranger to the good people at Kroger. You can use fancy ingredients though. If you are going to splurge in this recipe I would either buy a better grade dutch processed cocoa powder or a fancy dark chocolate bar (chopped).

For the actual ice cream making process you will need two clean coffee cans. One large, one small. The small one must be able to fit inside the large on. Duct tape or packaging tape. Ice cubes and salt. And a whole lot of gumption.

Yes, gumption. 


First, in a small bowl seperate out your egg yolks. It's ok if they break but you don't want any egg white.

As you can see most of my yolks broke. Trust me, I was unimpressed with myself too.


In a sauce pan, over medium/high heat, whisk together 1 cup of heavy cream and the cocoa powder until dissolved. Bring mixture to a boil and then reduce heat and allow to simmer for 30 seconds, whisking constantly.


Remove from heat and whisk in chopped chocolate until melted and smooth.


Stir in the other cup of heavy cream and then pour all of the mixture into a large bowl. Now, in the same pan combine milk, sugar and salt over medium heat. Whisk together the egg yolks. When the milk mixture is slightly warmed whisk in the eggs. If the milk mixture is too hot the eggs will cook, so keep it on the cool side. Cooked egg ice cream does not sound good. Nope. 


 Once the egg yolks are well incorporated and the milk mixture is warm pour it into the bowl with the chocolate mixture. Allow this to cool in the refrigerator for 30 minutes to an hour.

Now we have our ice cream batter ready we are ready to rock n' roll. Literally.


Pour the ice cream batter into the smaller coffee can. Tape the lid shut using duct tape. I wanted to see if packaging tape would do. Answer: yes, but it's way too fussy. Use duct tape. 


Now place your well-sealed smaller can inside the larger coffee can and fill up the sides with ice cubes and salt. Table salt is fine, rock salt is great. You decided. Now seal and tape the lid on top of the larger coffee can and roll it...

and roll it...

and try and inlist help from room mates, significant other, children, and dogs...

and still rolling...

after 20 minutes open the larger and and empty out the melted ice and salt. Refill it with new ice and salt and roll for another 20 minutes. 

Remove the small coffee can from the larger one. Open it and scrap down the sides with a large spoon. Leave your ice cream in the freezer for 2-4 hours as the final step to achieve the ice cream consistency.


Behold Good Sir: chocolate ice cream for all!



Or just for me. Holy yum!

Now you might be saying, "Emma, this looks amazing but I'm on a diet/can't have diary/am vegan/can't eat that much sugar without fainting."

Don't worry. I got your back. That's what friends are for.


You should make this. Grape Granita-significantly less sugar, no fat (tap, tap, is this thing on? I said NO FAT people) and you still get to enjoy a cold sweet treat this hot summer month. I shared how to make this earlier on my blog.  You're welcome.

Thanks for hanging out guys. It's been fun.


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